کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583828 | 1492022 | 2019 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
SDS2-aminoindan-2-phosphonic acidVPBsSPMEN-methyl-N-(trimethylsilyl)-trifluoroacetamideMSTFAUPLC-QTOF-MSPLPPVPPDTTAIPGC–MS - GC-MSPhenylpyruvic acid - اسید فینیل پریوویکsolid-phase microextraction - بیوفیزیک جامد فازdithiothreitol - دیتیوتریتولsodium dodecyl sulfate - سدیم دودسیل سولفاتgas chromatography–mass spectrometry - طیف سنجی جرم کروماتوگرافی گازAroma - عطرVolatile - فرارPhenylalanine - فنیلآلانینPyridoxal phosphate - پرییدکسال فسفاتpolyvinylpolypyrrolidone - پی ویوی پلیپیرلیدونTEA - چایCamellia sinensis - کاملیا سیننسیس
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Aromatic aroma compounds contribute to flavor of tea (Camellia sinensis (L.) O. Kuntze) and they are mostly derived from l-phenylalanine via trans-cinnamic acid or directly from l-phenylalanine. The objective of this study was to investigate whether an alternative pathway derived from l-phenylalanine via phenylpyruvic acid is involved in formation of aroma compounds in tea. Enzyme reaction with phenylpyruvic acid showed that benzaldehyde, benzyl alcohol, and methyl benzoate were derived from phenylpyruvic acid in tea leaves. Feeding experiments using [2H8]l-phenylalanine indicated that phenylpyruvic acid was derived from l-phenylalanine in a reaction catalyzed by aromatic amino acid aminotransferases (AAATs). CsAAAT1 showed higher catalytic efficiency towards l-phenylalanine (pâ¯â¤â¯0.001) while CsAAAT2 showed higher catalytic efficiency towards l-tyrosine (pâ¯â¤â¯0.001). Both CsAAATs were localized in the cytoplasm of leaf cells. In conclusion, an alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid occurred in tea leaves.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 17-24
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 17-24
نویسندگان
Xiaoqin Wang, Lanting Zeng, Yinyin Liao, Ying Zhou, Xinlan Xu, Fang Dong, Ziyin Yang,